RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
GRANOLA:
- 2 cups of rolled oats
- ½ cup of sunflower kernels
- ½ cup dried cranberries
- ½ cup roasted almonds
- ½ cup coconut flakes
- ½ cup buckwheat
- ¼ cup pumpkin seeds
- 1 cup maple syrup
- ¼ cup of coconut oil, melted
- 1 pinch sea salt
METHOD:
- Lightly grease a flat baking tray and preheat a fan-forced oven to 180 degrees.
- Combine dry Granola ingredients evenly in a bowl. Add in maple syrup, coconut oil and salt to taste. Mix through.
- Spread mixture out onto baking tray so that it is flat and even. Put into oven for around 10-12 minutes, or when granola is golden in colour. Check regularly to ensure granola doesn’t burn.
- Take baked granola from oven and allow to cool for 20 minutes.
- Take a jar or other sealable container and line bottom with blueberries. Layer with Greek Yoghurt, honey and granola.
- Note: if storing overnight, don’t put granola in until at least a few hours from serving.
Our friends at Wine Selectors recommend pairing this dish with a Moscato.
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